Editing Mushroom (section)

==Nutrition==
{{Infobox nutritional value  | name          = Mushrooms (brown, Italian)<br />or [[Crimini]] (raw)
 | kJ            = 94 
 | water         = 92.1 g
 | protein       = 2.5 g 
 | fat           = 0.1 g 
 | carbs         = 4.3 g 
 | fiber         = 0.6 g 
 | calcium_mg    = 18 
 | iron_mg       = 0.4
 | sodium_mg     = 6 
 | phosphorus_mg = 120 
 | potassium_mg  = 448 
 | zinc_mg       = 1.1 
 | manganese_mg  = 0.142
 | magnesium_mg  = 9
 | opt1n         = Selenium
 | opt1v         = 26 ug
 | opt2n         = Copper
 | opt2v         = 0.5 mg
 | vitC_mg       = 0 
 | vitD_iu       = 3
 | opt3n         = Vitamin D (UV exposed)
 | opt3v         = 1276 IU
 | pantothenic_mg = 1.5 
 | thiamin_mg    = 0.1 
 | riboflavin_mg = 0.5 
 | niacin_mg     = 3.8 
 | folate_ug     = 25
 | vitB6_mg      = 0.11
 | float         = right 
 | source_usda   = 1
 | note          = [https://fdc.nal.usda.gov/fdc-app.html#/?query=ndbNumber:11266 Full Link to USDA Food Data Central entry]; ([https://fdc.nal.usda.gov/fdc-app.html#/?query=ndbNumber:11936 exposed to UV light])
}}

Raw [[Agaricus bisporus|brown mushrooms]] are 92% water, 4% [[carbohydrate]]s, 2% [[protein]] and less than 1% [[fat]]. In a {{convert|100|g|oz|abbr=off}} amount, raw mushrooms provide 22 [[calorie]]s and are a rich source (20% or more of the [[Daily Value]], DV) of [[B&nbsp;vitamins]], such as [[riboflavin]], [[Niacin (nutrient)|niacin]] and [[pantothenic acid]], [[selenium]] (37%&nbsp;DV) and [[copper]] (25%&nbsp;DV), and a moderate source (10–19%&nbsp;DV) of [[phosphorus]], [[zinc]] and [[potassium]]. They have minimal or no [[vitamin&nbsp;C]] and [[sodium]] content.

===Vitamin D===
The [[vitamin D]] content of a mushroom depends on [[postharvest]] handling, in particular the unintended exposure to sunlight. The [[US Department of Agriculture]] provided evidence that UV-exposed mushrooms contain substantial amounts of vitamin D.<ref>{{cite web|author=Haytowitz DB|title=Vitamin D in mushrooms|url=https://www.ars.usda.gov/ARSUserFiles/80400525/Articles/AICR09_Mushroom_VitD.pdf|publisher=Nutrient Data Laboratory, US Department of Agriculture|access-date=16 April 2018|year=2009|archive-date=1 February 2021|archive-url=https://web.archive.org/web/20210201181749/https://www.ars.usda.gov/ARSUserFiles/80400525/Articles/AICR09_Mushroom_VitD.pdf|url-status=live}}</ref> When exposed to [[ultraviolet]] (UV) light, even after harvesting,<ref>{{Cite journal
 | pmid = 22132934
| year = 2012
| last1 = Kalaras
| first1 = M. D.
| title = Effects of postharvest pulsed UV light treatment of white button mushrooms (''Agaricus bisporus'') on vitamin D<sub>2</sub> content and quality attributes
| journal = Journal of Agricultural and Food Chemistry
| volume = 60
| issue = 1
| pages = 220–5
| last2 = Beelman
| first2 = R. B.
| last3 = Elias
| first3 = R. J.
| doi = 10.1021/jf203825e
| bibcode = 2012JAFC...60..220K
}}</ref> [[ergosterol]] in mushrooms is converted to [[Vitamin D2|vitamin D<sub>2</sub>]],<ref name="Koyyalamudi2009" /> a process now used intentionally to supply fresh vitamin D mushrooms for the [[functional food]] [[grocery]] market.<ref name=simon/><ref>{{Cite journal|last1=Cardwell|first1=Glenn|last2=Bornman|first2=Janet F.|last3=James|first3=Anthony P.|last4=Black|first4=Lucinda J.|date=13 October 2018|title=A Review of Mushrooms as a Potential Source of Dietary Vitamin D|journal=Nutrients|volume=10|issue=10|page=1498|doi=10.3390/nu10101498|issn=2072-6643|pmc=6213178|pmid=30322118|doi-access=free}}</ref> In a comprehensive safety assessment of producing vitamin D in fresh mushrooms, researchers showed that artificial UV light technologies were equally effective for vitamin D production as in mushrooms exposed to natural [[sunlight]], and that UV light has a long record of safe use for production of vitamin D in food.<ref name="simon">{{Cite journal
 | pmid = 23485617
| year = 2013
| last1 = Simon
| first1 = R. R.
| title = Safety assessment of the post-harvest treatment of button mushrooms (''Agaricus bisporus'') using ultraviolet light
| journal = Food and Chemical Toxicology
| volume = 56
| pages = 278–89
| last2 = Borzelleca
| first2 = J. F.
| last3 = Deluca
| first3 = H. F.
| last4 = Weaver
| first4 = C. M.
| doi = 10.1016/j.fct.2013.02.009
}}</ref>